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Beef tenderness variation due to animal production factors and the effects of electrical stimulation, carcass suspension method, chill rate and ageing duration

Published online by Cambridge University Press:  21 November 2017

A.V. Fisher ,
G. Cook ,
G.A.J. Fursey  and
G.R. Nute
A.V. Fisher
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
G. Cook
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY Meat & Livestock Commission, P O Box 44, Winterhill House, Snowdon Drive, Milton Keynes. MK6 1AX
G.A.J. Fursey
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
G.R. Nute
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
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Extract

Purchasing specifications for beef carcasses have been aimed at reducing carcass variability and elevating the visual and keeping qualities of retail cuts. But more recently, the Meat and Livestock Commission's blueprint for improved consistent quality beef has incorporated a number of post-mortem treatments aimed at improving tenderness. Do these treatments which include electrical stimulation, pelvic bone suspension, slow chilling and prolonged ageing, exert an influence on quality which masks the intrinsic variation due to the primary production factors of feed, age, sex and possibly breed, or are the production and post-mortem effects additive? To what extent are the post-mortem treatments themselves additive?

Type
Meat Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1994 , March 1994 , pp. 181
Copyright
Copyright © The British Society of Animal Production 1994

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